Mornings are often rushed, but you don’t need to sacrifice a tasty, nutritious breakfast. This vegetarian breakfast burrito delivers 35 grams of protein and a satisfying balance of flavor and texture. It’s ideal for busy weekdays as a grab-and-go meal or for a leisurely weekend breakfast. Ready in under 20 minutes, it’s made with simple, wholesome ingredients and can be adapted to your preferences.
Why You’ll Love This Vegetarian Breakfast Burrito Recipe
Low Carb: Using a zero-carb tortilla keeps the carbs low while staying filling.
High in Protein: Eggs, cottage cheese, black beans, and low-fat cheese combine to provide about 35 grams of protein per serving—great for vegetarians who want a protein boost.
Full of Flavor: Seasoned beans, enchilada or taco seasoning, and a creamy chipotle sour cream add layers of taste.
Quick and Easy: From start to finish this recipe takes about 15–20 minutes.
Customizable: Swap in your favorite vegetables, change the beans, or adjust the spices to match your taste.
Approximate Macros (Per Serving)
- Calories: 529
- Protein: 35.1 grams
- Carbohydrates: 34.5 grams
- Fat: 32.3 grams
This balanced macro profile makes the burrito a smart option for starting the day with a satisfying, high-protein meal.
Ingredients for Vegetarian Breakfast Burrito:
If you want to make a delicious vegetarian breakfast burrito, gather the following:
For the Burrito:
- 2 eggs
- 1/4 cup low-fat cottage cheese
- 2 tsp olive oil
- 2 tbsp chopped yellow onions
- 1 cup spinach
- 1/4 cup black beans (or beans of choice)
- 1/2 tsp taco or Creole seasoning
- 1/4 cup low-fat cheese
- 1 zero-carb tortilla
For the Sauce:
- 2 tbsp light sour cream
- 1 tbsp chipotle peppers in adobo, finely chopped
Other
- Salt and pepper, to taste
- Hot sauce, for serving
- Pico de gallo, for serving
How to Make A Vegetarian Breakfast Burrito
Prepare the sauce: In a small bowl, stir the light sour cream with a little of the adobo sauce or the finely chopped chipotle peppers until combined. Adjust the heat to taste.
Cook the vegetables: Heat the olive oil in a skillet over medium. Sauté the chopped onion until softened, about 2 minutes. Add the spinach, black beans, taco seasoning, and salt and pepper. Cook 3–4 minutes, until the beans are warmed through and the spinach has wilted.
Scramble the eggs: Whisk the eggs with the cottage cheese (or blend briefly for a smoother texture). Pour into the skillet with the vegetables and stir gently until the eggs are set, 3–5 minutes. Sprinkle in the low-fat cheese, turn off the heat, and allow the residual heat to melt the cheese.
Warm the tortilla: Heat the zero-carb tortilla in a dry skillet or microwave for 10–15 seconds until pliable.
Assemble the burrito: Spoon the egg and vegetable mixture onto the warmed tortilla. Add the chipotle sour cream or serve it on the side. Fold the sides in and roll tightly into a burrito.
Serve: Slice in half and serve immediately with pico de gallo and hot sauce.
Looking For More Recipes? Check These Out!
- Cottage Cheese Stuffed Pasta Shells
- Black Bean Burrito
- Tofu Tikka Masala
Yes. Assemble the burrito without the sauce, wrap it tightly in foil, and freeze for up to three months. Thaw overnight in the refrigerator and reheat in the oven or microwave until warmed through.
Pinto or kidney beans are good substitutes. For a different texture and flavor, try diced roasted sweet potatoes.
Many vegetarians include eggs as an animal by-product similar to dairy. If you avoid eggs, consider using a plant-based egg substitute such as a commercial egg replacer or folded tofu alternative in this recipe.
Vegetarian Breakfast Burrito (with Cottage Cheese)
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Ingredients
For the Burrito:
- 2 eggs
- 1/4 cup low-fat cottage cheese
- 2 tsp olive oil
- 2 tbsp chopped yellow onions
- 1 cup spinach
- 1/4 cup black beans
- 1/2 tsp taco seasoning
- 1/4 cup low-fat cheese
- 1 zero-carb tortilla
For the Sauce:
- 2 tbsp light sour cream
- 1 tbsp chipotle peppers in adobo
Other:
- Salt and pepper
- Hot sauce
- Pico de gallo
Instructions
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How to Make A Vegetarian Breakfast Burrito
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Prepare the sauce: Mix light sour cream with a small amount of the chipotle adobo or chopped chipotle to taste.
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Cook the vegetables: Sauté onions in olive oil for about 2 minutes, then add spinach, beans, seasoning, salt, and pepper. Cook 3–4 minutes until spinach wilts and beans are warmed.
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Scramble the eggs: Whisk eggs with cottage cheese (or blend for a smoother texture), pour into the skillet, and cook 3–5 minutes until set. Stir gently and add cheese, then remove from heat to let it melt.
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Warm the tortilla: Heat the tortilla briefly to make it flexible.
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Assemble the burrito: Place the egg and veggie mixture on the tortilla, add the chipotle sauce or serve it on the side, then roll tightly.
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Serve: Cut in half and serve hot with pico de gallo and hot sauce.
Notes
2) To boost flavor, stir 1–2 tbsp of enchilada sauce into the bean and vegetable mixture.
3) If spinach isn’t your preference, substitute bell peppers or mushrooms.